'burma: rivers of flavor' on Serious Eats

Poached chicken plus broth and noodles is nothing new. Most of us eat chicken noodle soup on a more than regular basis throughout fall and winter. But Naomi Duguid'sCoconut Sauce Noodles in Burma is far from ordinary. In its most basic form, egg noodles are boiled and then dressed with a thick soup of chicken, cracked coconut milk, and shallots.
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Poached chicken plus broth and noodles is nothing new. Most of us eat chicken noodle soup on a more than regular basis throughout fall and winter. But Naomi Duguid'sCoconut Sauce Noodles in Burma is far from ordinary. In its most basic form, egg noodles are boiled and then dressed with a thick soup of chicken, cracked coconut milk, and shallots.
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Steamed whole fish makes for a virtuously effortless dish with instant presentation points, especially when topped with a psychedelic melange of ginger, chiles, and herbs as is the River Fish Celebration in Naomi Duguid'sBurma. The whole snapper (or trout) is coated with a warming and floral paste of ginger, galangal, garlic, and lime before being tossed in a light broth spicy with chiles, cilantro, and even more ginger and garlic. More

Steamed whole fish makes for a virtuously effortless dish with instant presentation points, especially when topped with a psychedelic melange of ginger, chiles, and herbs as is the River Fish Celebration in Naomi Duguid'sBurma. The whole snapper (or trout) is coated with a warming and floral paste of ginger, galangal, garlic, and lime before being tossed in a light broth spicy with chiles, cilantro, and even more ginger and garlic. More

She doesn't mention it in the recipe headnote, but Naomi Duguid'sKachin Pounded Beef with Herbs in her Burma must be a kissing cousin to Laos and Thailand's laab. Instead of hand-chopped meat that is tossed with spices, however, this Burmese version is pounded in a mortar and pestle, grinding the aromatics into gently simmered beef. The result is a meltingly tender bowl of fragrant beef with a texture akin to rillettes but with the taste of Southeast Asia. More

She doesn't mention it in the recipe headnote, but Naomi Duguid'sKachin Pounded Beef with Herbs in her Burma must be a kissing cousin to Laos and Thailand's laab. Instead of hand-chopped meat that is tossed with spices, however, this Burmese version is pounded in a mortar and pestle, grinding the aromatics into gently simmered beef. The result is a meltingly tender bowl of fragrant beef with a texture akin to rillettes but with the taste of Southeast Asia. More

Eggs and tomato sauce seem to pop up everywhere these days. Most chefs have their own version of eggs in purgatory or shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid'sBurma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sauteed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it. More

Eggs and tomato sauce seem to pop up everywhere these days--it seems most chefs have their own version of eggs in purgatory or else shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid'sBurma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sauteed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it. More

I had never eaten banana flowers until this week, let alone carry one home and prepare it myself. But after making the Banana Flower Salad from Naomi Duguid'sBurma, I'll be keeping my eyes peeled for the purple buds from now on. More

It's a shame that Americans aren't more familiar with Burmese cooking. After all, the country sits smack dab in the middle of some of the most culinarily well-known countries in Asia—India, China, and Thailand—and its multifaceted cuisine borrows flavors from all three. Think rich curries and lentils, plus Sichuan peppercorns, plus lemongrass, lime, and fermented fish. Enter to win your copy of Burma, which we'll be cooking from all week! More

I had never eaten banana flowers until this week, let alone carry one home and prepare it myself. But after making the Banana Flower Salad from Naomi Duguid'sBurma, I'll be keeping my eyes peeled for the purple buds from now on. More